Longhorn Steakhouse 5147
4401 Roosevelt Blvd, Jacksonville, FL 32210 · Permanent Food Service · License 2612841
What drove the grade
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours.
How the score was calculated
- Starting score100
- Violations at the Jul 14 routine inspection6 high priority (1 fixed on the spot, 1 repeat), 1 intermediate, 3 basic-41
- Administrative complaint on Jul 14Counts in full until a follow-up finds the problems fixed-20
- Safety score39
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitJul 14, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 01, Approved source; food safe and unadulterated: Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.
See stop sale. Observed 2 pans of cooked rice at temperatures of 45-52°F stored in walk-in cooler speed rack. Speed rack located directly beneath fan unit in walk-in cooler and not in direct air flow. Label and person in charge stated rice was cooked, placed on sheet pan, then placed on speed rack in walk-in cooler day prior and not removed from walk-in cooler for any reason.
Time/temperature control for safety food not cooled from ambient temperature to 41°F within four hours.
See stop sale. Observed 2 bags of cut lettuce at temperatures of 48-53°F stored in walk-in cooler. Label and person in charge stated lettuce was cut day prior, placed in bags, and placed in walk-in cooler then stored over night. Per person in charge lettuce was not removed from walk-in cooler for any reason since placement.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed 4 pans of portioned cooked wings at temperatures of 45-54°F stored in walk-in cooler. Person in charge stated wings were cooked and cooled day prior in walk-in cooler. Wings were then portioned and returned to walk-in cooler but walk-in cooler door had been left open within past 1 hour. Cooked wings were located in close proximity to walk-in cooler door. Wings were placed in walk-in freezer for rapid cooling. Cooked wings (45-54°F - Cold Holding)
Fixed on the spot
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Observed 2 pans of cooked rice at temperatures of 45-52°F stored in walk-in cooler speed rack. Speed rack located directly beneath fan unit in walk-in cooler and not in direct air flow. Label and person in charge stated rice was cooked, placed on sheet pan, then placed on speed rack in walk-in cooler day prior and not removed from walk-in cooler for any reason. Cooked rice (45-52°F - Cooling)
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours.
Observed 2 bags of cut lettuce at temperatures of 48-53°F stored in walk-in cooler. Label and person in charge stated lettuce was cut day prior, placed in bags, and placed in walk-in cooler then stored over night. Per person in charge lettuce was not removed from walk-in cooler for any reason since placement. Cut lettuce (48-53°F - Cooling)
Repeat violationAdministrative complaint
Code 29, Plumbing and backflow prevention: Spray hose at dish sink lower than flood rim of sink.
Observed spray hose hanging directly in dish sink and below flood rim of sink near dish machine.
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed ice scoop stored in blue scoop holder with moisture and residue at bottom. Holder is attached on side of ice machine closest to bar area.
Basic3
Code 08, Food protection and cross-contamination: Packaged foods not properly protected from cuts when the case-overwrap is opened.
Observed employee slicing ground beef log into individual patties with plastic wrapping still in tact around meat. Meat is being sliced into individual portions and per employee the plastic was left on to help maintain the mold and shape. Knife was slicing directly through exterior plastic wrapping during prep. Inspector educated team on potential risks of not removing plastic before slicing.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Observed cutting board with grooves and no longer smooth and easily cleanable stored on bottom shelf near walk-in cooler.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Observed clear plastic containers stacked on top of each other with visible signs of moisture and unable to air dry stored on drying rack near dish machine.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.